Taiwanese Beef Noodle Soup: In an Instant Pot or On the Stove

Ingredients

• Beef

  East of Chicago

  48 oz or 1.36kg

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Ground ginger

  200g

• Garlic

  raw

  6 cloves, minced or 18g

• Scallions

  raw

  3 medium or 45g

• Sweet onion

  raw

  1 onion or 331g

• Tomatoes

  red, raw

  1 medium whole or 123g

• Red chili pepper

  raw

  400g

• Tomato paste

  canned, unsalted

  1 tbsp or 16g

• Granulated sugar

  white

  2 tsp or 8g

• Soy sauce

  regular sodium, shoyu

  ½ cup or 128g

• Dessert wine

  sweet

  4 fl oz or 118g

• Beef bouillon

  prepared with water

  8 cup or 1.93kg

• Herbal tea

  brewed

  100g

• Egg noodles

  cooked, unenriched, salted

  900g

• Bok choy

  raw

  100g

• Cilantro

  Raw - Whole Foods Market

  100g

• Scallions

  raw

  1 medium or 15g

• Mustard greens

  raw

  100g

• Anise Star

  Castella

  400g

• Cinnamon

  ground

  100g

• Bay

  Castella

  300g

• Fennel seed

  1 tbsp, whole or 6g

• Cumin seed

  1 tbsp, whole or 6g

• Coriander seed

  1 tsp or 2g

• Black peppercorns

  whole

  2 tbsp or 13g

• Garlic powder

  ¼ tsp or 0.8g

• Black pepper

  ground

  ¼ tsp or 0.5g

Directions

1. Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.
2. Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
3. Next, add the meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
4. Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn't be more than 2/3 of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly.
5. Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 100 minutes on the Meat/Stew setting. If you don't have an instant pot, you can use a regular pot on the stove, but instead, cook the soup on a low simmer for 3-4 hours.
6. When the instant pot timer is up, carefully release the pressure valve (wear an oven mitt, so you don't scald yourself!). Boil some noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
7. Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens. Pro tip, buy the pre-seasoned spicy mustard greens and you can use them straight out of the package. If you are using the non-spicy version (from a can, for example), chop and saute with a little oil, a few chopped dried red chilies, and a pinch of sugar.